The best pancetta, cured and slowly aged

Our bacon “pancetta” is obtained from the belly of the pig, its final shape is different depending on the variety and the recipe. The colour of the slices of Pancetta is typically a pinkish white, redder for leaner pancetta. The aroma is delicate that vary in accordance to the spices used for the curing. Pancetta has ancient origins and is still produced today throughout the Italian territory, the local productions are different based on the experience and tradition of each region. Coppata, steccata (pressed), tesa (stretched): in all its shapes and forms, our pancetta is a feather in the cap of the Franchi family.


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